Oatmeal Gem Muffins

Ingredients

• 0.25 oz Active dry yeast (Equivalent to ¼ yeast cake)
• 0.25 cup Lukewarm milk
• 1 cup Cold cooked oatmeal
• 2.5 cups All-purpose flour
• 2 tablespoons Sugar (Adjust to taste)
• 0.5 teaspoon Salt
• 0.5 cup Milk (For scalding)
• 1 tablespoon Butter (For greasing)

Instructions

1. 1In a small bowl, dissolve the active dry yeast in ¼ cup lukewarm milk. Let stand for 5-10 minutes until foamy.
2. 2In a saucepan, scald ½ cup milk. Remove from heat and stir in sugar and salt. Let cool until lukewarm.
3. 3Add the dissolved yeast mixture to the lukewarm milk mixture. Stir to combine.
4. 4In a large bowl, work the cold cooked oatmeal into the flour with your fingertips until well combined.
5. 5Add the oatmeal-flour mixture to the milk mixture. Beat thoroughly until a smooth batter forms.
6. 6Cover the bowl and let rise in a warm place overnight (8-12 hours).
7. 7In the morning, preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with butter.
8. 8Fill each muffin cup two-thirds full with the batter. Let rise for 15-20 minutes while the oven preheats.
9. 9Bake in the preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
10. 10Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.